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Originally Posted by Fire Me Boy!
Not really. I expected it to char and smoke some, and it never did that. The salmon had good flavor, but it was due to the zest, thyme, rosemary, and garlic.
I want to do it again in my PBC and get it actually smoked.
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My sense has been that cedar planks are there largely to make sure that delicate salmon doesn't get ****ed up by the grill grate, and MAYBE to provide a source of steam if you soak the plank beforehand, though even that is questionable. Any flavor imparted is a bonus and largely a placebo.
Also, it looks nice.